So... Ima make a pot roast in the crock pot, but was wondering if anyone had any different ideas for it?

Question

Most roasts are pretty yummy but usually about the same. So.. any new and different ideas? What is your favorite?

Answer 1

Crock Pot Orange-Herbed Pork Roast

2 1/2-3 lbs pork sirloin roast
1 teaspoon dried oregano, crushed
1/2 teaspoon ginger, ground
1/2 teaspoon pepper
nonstick spray coating
2 medium onions, cut into thin wedges
1 teaspoon orange rind, finely shredded (set aside)
1 1/4 cups orange juice
1 tablespoon sugar
1 tablespoon florida grapefruit juice
1 tablespoon steak sauce
1 tablespoon reduced sodium soy sauce
3 tablespoons cornstarch
noodles, cooked (optional)

Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
Transfer meat to the crockery cooker; add onions.
In a bowl combine 1 cup of the orange juice (chill remaining orange juice), the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer roast to a serving platter; keep warm.
For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.

Answer 2

My favorite...cover it in garlic and steak spice and sear it in a pan just to get the outsides brown. Cut up an onion in big pieces, and some potatos in big chunks. Mix together a can of mushroom soup, a little red or white wine, gravy browning and a little more steak spice and put that in the crock pot over the onions and potatoes. Put your seared meat on top and let 'er cook all day. By the time it's done the meat is crazy tender, and there's an awesome gravy in the bottom. Caramelize csome carrots at serving time and you have an awesome meal. Plus then it's easier to turn the leftovers into an amazing stew.

Answer 3

Using a plastic oven bag, put in the pot roast, potatoes, carrots, celery, onion soup mix and about a cup of water. After closing the bag, snip a tiny hole in the top of it for the steam to escape.

Use leftovers in a pot pie (pillsbury pie crust, meat, mixed veggies, gravy and top crust), roast beef sandwiches (shredded meat plus bbq sauce), or beef and noodles (beef in gravy over noodles).

Less cooking, more meals! Good luck!

Answer 4

What I use it for the most is navy bean & ham soup, but I also did coq au vin in it once. My method on the last could be improved, I think. More salt maybe.

I've also heard of putting ribs in it and letting them cook all day in barbeque sauce, but my husband doesn't care for ribs so I've never tried it myself.

Then there's always corned beef and cabbage. I think this is my favorite, but I only make it once or twice a year.

Answer 5

I always use those "pot roast bags" that come with the seasonings. Its so good! Cut up onion potato and carrot (if you like)

Answer 6

season it with garlic salt and pepper then add any of the following:
-green beans
-carrots
-potatos
-onions
-if you add the green beans you can shredded the roast up and mix it with some cream of mushroom soup for a differnt taste

Answer 7

I usually like to marinate with my own spices, but Tyson has a beef and pork roast "kit" with vegetables and spices. It is really good.

Answer 8

dip it in barbeque sauce when you eat it. everything tastes better in bbq sause. yumm...